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Fish battered-fry

Lotte fish - Bombay duck butterfly

By Barnali Dutta
Published: February 11, 2014

The lotte fish or loitta fish is mostly recognized as
Bombil or Bombay duck (Harpodon nehereus)
in India. Bengali people would consider
daily intakes of loytta or lotte fish to their kids for the phosphorus
requirements of the youngsters and to avoid poor eye sights.
This fish has stronger gel like fish meat
contents very high moisture (89%) along with high enzymatic and
bacteriological activity in Bombay duck meat are responsible for short shelf
life and disintegration of meat in cooking due to
release of plenty of water.

I got inspired by the name "fish butterfly" for "fish battered-fry"
during this Durga puja while I was buying the famous "Fish Butter Fry" from
"Benfish" (a
mobile fish eatery) a small group were crowded near the van, were calling it as
"fish butterfly".

I actually dressed and trimmed the fish head, and silted the fish with a
sharp knife to give an oblong shape. It actually looks like a butterfly.
To press a weight on
top I
put the fishes between bottom of the two plates with the help of heavy
bottomed vessel and "nora" [a Bengali grindstone called
শিল নোড়া]to squeeze some of the liquid out. It is very effective in reducing the
moisture and a dry fish meat will get ready within half an hour.

Directions:
1. First thing first, make a thick batter from the gram flour, rice flour, salt, turmeric and chili powder, minced garlic and green chili, and

baking soda or sodium bicarbonate, keep aside for 30 minutes.

2. Heat the oil in
a heavy-based saucepan, in between season
the fish with turmeric and salt, put the fish immediately into the batter
because seasoned fish can release more water again, try to coat the fish
with just enough batter and deep fry one by one, within 2 to 3 minutes crisp
and golden fry will be ready. It will be melting in your mouth while
eating.

One more very easy recipe of lotte fish fritters is, just steam the fish so
that you can take out the fish bones, make 8 to 10 balls with mashed potato, coriander
leaves, garlic and green chili paste, salt, turmeric and chili powder with the
help of gram flour and rice flour. Now deep fry the balls in a batch. Sprinkle some chaat masala
serve the spicy hot fish fritters with hot coriander
chutney.

For coriander chutney make a paste from fresh and washed coriander leaves
with stems, green chili, and lemon, add rock salt as per taste.

Prep time: 00:10
| Cook time:
00:05
|
Total time: 00:15 | Yield: 2 servingsIngredients
Ingredients:
Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual
Green Gaga
By Barnali Dutta,
published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…